Author Laura Powell

Turkey Fried Rice

I love a good fried rice recipe. It is a great way to use up leftover rice. I have shared a chicken and ham version before. This is a turkey version that I found in my recent issue of Simple and Delicious. It uses ground turkey. I loved it except for the crunchy peanut butter. I didn’t appreciate the peanut bits and didn’t feel the bits really contributed to the dish. So the recipe below includes my change to creamy peanut butter. It was a dish loved by all. Another thing that I love about this recipe is it calls for bean sprouts. I LOVE bean sprouts!

Turkey Fried Rice

1 tablespoon olive oil

2 eggs, beaten

1/2 pound ground turkey

2 green onions, sliced

3 cups cold cooked rice

1 cup bean sprouts

1/4 cup minced fresh cilantro

1/4 cup soy sauce

2 tablespoons creamy peanut butter

1 teaspoon sugar

1/2 teaspoon garlic powder

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon ground ginger

In a large skillet, heat oil over medium-high heat. Pour eggs into skillet. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are completely cooked, remove to a plate; set aside.

In the same skillet, cook turkey and onions over medium heat until meat is no longer pink. Stir the rice, bean sprouts and cilantro. In a small bowl, whisk the remaining ingredients until blended; stir into skillet. Chop egg into small pieces; stir into skillet and heat through. Yield: 4 servings.